2 results for 'Ferrandi Paris'

This is the ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that was dubbed the "Harvard of gastronomy" by Le Monde newspaper. This book offers a...

Making and assembling a dessert is a journey. It's a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality. Most of us...